This recipe is from an IC cook book!
1/3 cup uncooked white rice
4 tbsp olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pounds roasted red peppers, chopped into bite-sized pieces
table salt and white pepper
1 medium onion, halved lengthwise and thinly sliced
1 1/2 tsp of garlic powder (if tolerated)
2 large eggs, lightly beaten
1 tsp chopped fresh thyme leaves
1/2 cup grated Parmesan, divided
Preheat oven to 450 F. Cook the rice. While rice cooks, coat one large baking sheet with a tbsp. of olive oil (a bit less for smaller pans). Spread zucchini slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 tsp salt and a few grinds of white pepper. Roast the zucchini for 20 minutes. Flip zucchini halfway through.
Heat large, heavy skillet over medium heat. Once hot, add 2 tbsp olive oil, heat oil, then add onions, garlic and 1/4 tsp salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
Taste bits of your dish to see if you have enough seasoning. Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a 1/2 tbsp of olive oil in a bowl. Add a good amount of white pepper. Use the remaining 1/2 tbsp of olive oil to coat a shallow 2 quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it. Arrange remaining zucchini on top, then the roasted red pepper slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.